Korean Cabbage Pancakes with glazed Pork Belly

After my cabbage boil there is enough left over to create other dishes.

Luckily an already opened package of Korean pancake mix was in my Asian drawer. That was the binding agent for the chopped up part of my boiled cabbage.

The white of a spring onion, an egg and seasoning together with water made a not too runny batter. Just between sticky and runny.

Baked in a decent amount of oil and rested on some kitchen paper later.

Sliced pork belly was cut in 2 inch pieces and went in a pan. I cut a white onion in strips and added them too.

The sauce was made in a jar and after.the pork took the color, went in the pan.

Finished with the green from the spring onion and lots of sesame seeds. Plated with the pancakes was a delightful dish.

Ingredients:

Pancakes:

1/2 cup 250 ml of Korean pancake mix

350 to 400 ml water

1 egg

Salt and pepper

175 g chopped baked cabbage

Pork Belly:

225 g pork belly

1 spring onion 

1 white onion

Sauce:

1 heaped tsp Gochujang paste

1 tsp Gochugaru

1 tbsp thick sugar syrup

1 tsp ground ginger

1 tsp garlic powder

4 tbsp dark soy sauce

1 tbsp toasted seasame oil

Pepper

3 tbsp water